I have been following this question, waiting to see what people came up with, but have come across another possible solution.

1. Missemplace - this is what the kitchen crew lines up, all the spices and ingredients needed at each station in order to successfully complete service. The sous chef will have a mise en place, and the line cook will have a different set up, as each is responsible for different parts that will eventually compose a plate.

2. Menú in Spain may be referring to the menú del día, a practice of offering one series of specials, first plate, second plate, dessert, wine/beer, coffee all for a fixed price. Each plate has a few options. In contrast, a carta would be the regular offerings from the kitchen, ordered a la carte.

Of all places, I found confirmation of this on Duolingo!